I received a text yesterday from one of my wonderful clients. One of the comments she made was that she was finding it time consuming to prepare a planet based meal plan. This is a very common issue when anyone is trying to make major changes in his/her diet and lifestyle. We are so accustomed to our old patterns that it can take some time and retraining to make meal time prep easy and seamless.
I have been cooking my entire life….almost. I started helping my mother in the kitchen as soon as could hold a utensil and made my first recipe out of a cook book at 8 or 9 years of age. I often take my kitchen skills for granted which is part of the reason I have started blogging my recipes.
Preparing plant based meals is super easy and very fast. I am posting the meal I made last night just to show how simple it can be! This will feed one person for 2-3 meals. This fed my family for supper and also made lunch for my 3 kids (I did make some brown rice pasta this morning to go with the Stew 😉
1 cup organic Quinoa rinsed and drained
2 cups purified water
1/2 tsp. Sea Salt
Bring the water to a boil on the stove in a medium sized saucepan. Add the Quinoa and Salt, cover with a lid and turn off the heat completely but leave the pot on the burner. I leave this here undisturbed for 30 minutes and honestly it turns out perfect every time! Now let’s get to the main course…
1 large can organic Chickpeas rinsed and drained (about 2 cups)
1 large can/jar organic pureed Tomatoes or Tomato Sauce (about 2 cups)
1/2 large yellow Onion chopped
3 large sticks of Celery chopped
1 small head of Broccoli chopped into bite sized pieces
1 medium sized Zucchini chopped
2 large handfuls of Baby Spinach
3 cloves Garlic minced or 2 tsp. Garlic Powder
1 tbsp. dried Basil
1 tbsp. dried Parsley
Salt and Pepper to taste
In a large non stick pan sauté the Onion and Garlic in a bit of Coconut Oil until tender. Add in the rest of the ingredients, cover and let simmer for 10 minutes. Taste and adjust seasonings.
1/4 Purple Cabbage finely sliced
1/2 large Fennel Bulb finely sliced
2 medium Carrots peeled and grated
1/2 medium Daikon Radish peeled and grated
Lemon Olive Oil
Balsamic Vinegar (I used Strawberry Flavored)
I like to use my mandoline slicer to do my dirty work but if you don’t have one a sharp knife and a box grater work fine.
Toss all prepared veggies in a large bowl and season with the oil and vinegar. We really love the varieties from Evolution here in Edmonton, but just plain old balsamic and olive oil will do. This salad will hold up for a couple days refrigerated and as I type I am having a bowl full now!
Love Jennifer xoxo